
ry 




A) 






.T4 



\JQ*~U. 



College of Industrial Arts 

Denton, Texas 



WAR BREAD AND BREAD CRUMB 

RECIPES 



Compiled By 

DEPARTMENT OF FOODS 



COLLEGE BULLETIN NUMBER 59 JANUARY 1, 1918 



Issued semi-monthly by the College of Industrial Arts, Den- 
ton, Texas. Entered April 19, 1905 at Denton, Texas, as 
second-class matter, under Act of Congress July 16, 1894. 



DEPARTMENT OF EXTENSION 



F. M. BRALLEY, President of the College. 
MISS LILLIAN PEEK, Lcturer and Demonstrator. 
MISS NINA B. CRIGLER, Lecturer and Demonstrator. 
MISS IRENE M. DAVIDSON, Secretary. 






All requests for lectures and demonstrations, and other 
extension service offered by the College, should be addressed 
to the Secretary of Extension. 



<*# 



4 



o- 

^ 



V 



War Bread and Bread Crumb Recipes 



The bread recipes following the bread-making sugges- 
tions in this pamphlet were used in making war, or "emer- 
gency," breads shown in the College of Industrial Arts 
exhibit booth, and are specially recommended to the house- 
wives of Texas as being thoroughly tested, practical and 
usable recipes. The war breads are the result of the wheat- 
conservation campaign, and it is suggested that they be 
used once a day at least in the United States in order that 
the more perishable grains may not be overlooked for bread 
at the expense of the wheat supply, so much more adaptable 
for export to our European allies. 

Bread Making 
Good bread flour contains a substance known as gluten, 
which makes the framework of the bread. The presence of 
gluten depends on the kind of wheat from which the flour 
is made, and the way it is mifle'd. ; A11 the wheat flour sub- 
stitutes do not contain glute&j j^enoe it is.necessary in modi- 
fying a recipe to know something of the food composition 
of the substitute. As a rule, one-fourth wheat substitute 
and three-fourths wheat flour is a good proportion to use 
and will insure good results. If there is an excess of fat, 
as in cottonseed flour or cocoanut, the shortening should be 
omitted. When more than one-fourth wheat substitute is 
used, the texture is not as good and the bread is heavier. 

Quick Process Bread. 

More yeast is used in the quick process bread. One 
yeast cake to three cups of flour and one cup of liquid en- 
ables one to have the finished loaf in three hours from the 
time the bread is set, if the dough is kept at a uniform and 
slightly warm temperature. The bread may be made by 
the sponge method or the straight dough method. In the 
sponge method the flour, salt, and sugar are sifted together, 
yeast softened in a portion of the lukewarm liquid, then 
the remainder of the lukewarm liquid and the melted fat 
added, and sufficient flour added to make a thin batter. The 



sponge is kept covered in a warm place or over a dish of 
warm water, until light. (A fireless cooker is excellent for 
keeping the temperature uniform.) When the sponge is 
light add the rest of the flour or enough so that the dough 
may be kneaded into an elastic mass which will not stick 
to the board. Shape into a loaf, place in a greased pan, 
cover and set in a warm place to rise until double in bulk. 
Bake forty-five minutes, gradually increasing the tempera- 
ture for the first fifteen minutes, then slightly decreasing 
it for the remainder of the time. After pressing the finger 
on the loaf and no impression is left the bread is done. A 
slight shrinking from the sides of the pan is another test 
for a thoroughly baked loaf. 

The straight dough method differs from the sponge 
method in that all the flour is added in the first mixing to 
make a dough stiff enough to be kneaded. It is then kneaded 
and placed in a greased bowl, covered and set in a warm place 
to rise. When doubled in bulk the loaf is handled lightly, 
shaped and put in a greased tin to rise. When light bake 
as directed above. 

Slow Process Bread 

In making slow process bread follow directions given 
for sponge method under Quick Process Bread using one- 
fourth yeast cake instead of one, and allowing the sponge 
to rise over night or an equal length of time. 

Characteristics of a Properly Baked Loaf 

It has a crust of from one-eighth to one-fourth of an 
inch in thickness, is light brown in color, the crust is crisp 
and of uniform thickness. The loaf should be evenly risen 
and of standard size (3x4x8). The texture should be fine, 
even in grain (no large holes). 



BREAD RECIPES 

(All measurements are level) 
White Bread 

1 cup liquid, 1 teaspoon salt, 

1 tablespoon shortening, V2 yeast cake or less, 

1 tablespoon sugar, 3 cups flour. 

Quick or slow process may be used as desired, regulat- 
ing quantity of yeast by time given for rising. 

PAGE TWO 



Graham Bread (quick) 

2 cups buttermilk, 1 cup molasses, 

2 cups Graham flour, 2 cups white flour, 

1V 2 teaspoons soda, 1 teaspoon salt. 

Sift Graham flour with soda and salt, add molasses, milk 
and flour. 

Graham Bread 

1 cup liquid, scalded, 2 tablespoons molasses, 

1 teaspoon salt, % cake yeast, 

1 tablespoon butter, V 2 cup white flour. 

Mix and add enough Graham flour to make a dough 
stiff enough to knead (about 21/2 cups). Raisins and nuts 
may be added after first rising if desired. 



Entire Wheat Bread 

1 cup milk (scald), V 2 yeast cake, 

2 tablespoons molasses, 1 teaspoon salt. 
2 2-3 cups entire wheat flour, 

After first rising, beat, turn into greased pans, having 
pans one-half full; let rise and bake. Never allow entire 
wheat bread to double in bulk during the last rising. 



Bran Bread 

1 cup skim milk (scald), V 2 yeast cake, 

1 teaspoon salt, _ V 2 cup bran, 

2 tablespoons molasses, 2V 2 cups + flour. 
1 tablespoon any vegetable 

fat, 

Corn meal Bread 

1 cup liquid (milk or water), V 2 yeast cake, 

1 tablespoon lard, 2V 2 cups flour, 

1 teaspoon salt, 1 cup cornmeal. 
1 tablespoon sugar, 

Cook the cornmeal a few minutes in one cup of boiling 
water. Add sugar, salt, and lard. Cool and add remainder 
of ingredients. If more flour is needed, this should be added 
before the bread is formed into a loaf. 

There are two methods for making cornmeal bread: 

1. Partially cook meal before adding it to the dough. 

2. Add cornmeal directly to the dough. 

Second method employed saves time but the first 
method makes a loaf of better quality. 

PAGE THREE 



Corn Bread II 

1 cup boiling water, Vz yeast cake, 

V2 cup lukewarm scalded 2 1-3 cups cornmeal, 

milk, 1 teaspoon salt, 

2 tablespoons lard, 2 tablespoons sugar. 

Add the boling water to the cornmeal, cook in a double 
boiler for a few minutes, and proceed in the manner given 
in the directions for bread. 



Old Glory Bread (University of Vermont) 

1 cup rye, 3 cups whole wheat flour, 

8 cups white flour, 4 cups water, 

1 teaspoon salt, 1 yeast cake or more accord- 

3 tablespoons shortening ing to the length of time 

(may be omitted.) allowed for rising. 

Mix by the usual method. This makes four medium 

sized loaves. 



Rolled Oats Bread 
1. 

V2 cup rolled oats, % cup boiling water. 

Pour boiling water over rolled oats. 

II. 

1 tablespoon fat, 1 teaspoon salt. 

% cup scalded milk, 

Combine. 

Combine I and II, when cool add V2 yeast cake softened 
in 2 tablespoons of lukewarm water. Add sufficient flour 
to make a stiff dough (about 1% cups) . Put in warm place 
to rise, when light, turn on bread board and knead (using 
about 1 cup flour). Form into loaves; when light, bake 
fifty minutes. Two loaves weigh 1 pound 2 ounces. 

Oatmeal Bread 

1 cup rolled oats (uncooked), 1 tablespoon sugar, 

2 Ms cups flour, m> teaspoon salt, 

V2 yeast cake, 1 cup liquid (milk or water). 

1 tablespoon lard, 

Mix as usual. 

Any cooked cereal may be used to substitute the rolled 
oats. But more flour must be added so that the dough will 
not be too soft to knead. 

PAGE FOUR 



CORNMEAL AND WHOLE WHEAT BREAD 

(Use one-fourth for one loaf) 

1 pint scalded milk, 1 cup milk and water, mixed, 

1 pint warm water, 1 yeast cake, 

2 tablespoons lard or Bread flour (about 3 cups), 

drippings, 1 cup cornmeal, 

2 tablespoons sugar, About '2Vz quarts whole 
2 tablespoons molasses, wheat flour. 

1 teaspoon salt, 

Combine the scalded milk and water and add the short- 
ening, sugar, molasses, and salt. Dissolve the yeast cake 
in the milk and water mixed, and turn into the first mixture ; 
when it is sufficiently cooled add the cornmeal and bread 
flour to make a pancake batter; then add whole wheat 
flour to make a dough stiff enough to knead. After knead- 
ing, divide in three or four loaves, place in well-oiled tins, 
let rise till double in bulk, and bake forty-five minutes in a 
moderate oven. If started by seven-thirty in the morning, 
this will be done by one o'clock. 

(Mrs. Jessie S. Hawthorne, Illinois.) 



Variety Bread 

3 cups of wheat flour, 2 teaspoons salt, 

1 cup cornmeal, 2 cups water, 

1 cup rye flour, Vz cup dark molasses. 
1 yeast cake, 

Mix as usual. 

Rice Bread 

1 cup rice (cooked), 1 teaspoon salt, 

3 cups flour, 1 tablespoon sugar, 

Vz yeast cake, Vz to 1 cup rice water. 
1 tablespoon lard, 

The usual amount of liquid is lessened because there 
is a larger per cent, of water in the cooked rice. Mix as 
usual. Other cereals may be substituted for rice. 

Potato Bread 

1 tablespoon water, Vz yeast cake, 

1 tablespoon sugar, 2 cups flour, 

~Vz tablespoon salt, 1 2-3 cups potatoes. 

1 tablespoon shortening, 

Dissolve yeast in water ; mix as usual. If more flour 

is needed, add it during the first kneading. The dough must 

be very stiff because the potato contains so much moisture 

PAGE FIVE 



that the dough becomes soft upon rising. Follow the ordi- 
nary bread recipe for making and baking. 

Note — Dasheen is made similar to potato bread. 

Rye Bread 

1 cup wheat flour, % teaspoon salt, 
2-3 cup rye flour, 1 tablespoon sugar, 
x k cup liquid, 1 tablespoon fat, 

2 tablespoons cornstarch, % yeast cake. 

To liquid add fat, sugar, dissolved yeast cake, rye 
flour, salt, cornstarch, and part of wheat flour. Beat, place 
in upper part of double boiler or where even temperature 
can be maintained. When light add rest of flour, knead, 
form into loaf, place in a greased pan. When double in bulk, 
bake in a slower oven than for white bread. 



Barley Bread 

4 cups whole wheat flour, 1 cup milk, 

2 cups barley meal, 2 tablespoons molasses, 

1 cup water, 1 teaspoon salt. 

V2 yeast cake, 

Boil milk and water and cool; add molasses, salt, and 
yeast mixed with a little lukewarm water; stir in flour and 
barley meal which have been sifted together. Knead to a 
soft dough, adding more flour if necessary. Cover and let 
rise until the mixture is double in bulk. Knead the second 
time, form into loaves, place in well-greased pans and let 
rise a second itme until dough has very nearly doubled its 
bulk. Bake in hot oven from one-half to one hour, de- 
pending upon size of loaf. 



Buckwheat 

V2 cup skim milk (scald), 2 tablespoons molasses, 

% cup water, % cup buckwheat flour, 

1 teaspoon salt, 2Yz cups flour, 

1 tablespoon any vegetable y 2 yeast cake, 
fat, 

Cottonseed Flour Bread 

1 cup milk and water, V2 yeast cake, 

% teaspoon sugar, 2 cups flour, 

1 teaspoon salt, 1 cup cottonseed flour. 

No shortening is required. Mix as usual and bake. 
page six 



Milo Maize Bread 

1 cup water, 1 tablespoon lard, 

1 teaspoon salt, 1 cup milo maize, 

1 tablespoon sugar, Va yeast cake. 

2 cups flour, 

Mix as usual. 

Feterita Bread 

1 cup water, Va yeast cake, 

1 teaspoon salt, 2 cups flour, 

O 4-~,,^,~~~,»~ 1 J* .L- ».!__ 



2 teaspoons sugar, 
1 tablespoon lard, 

Mix as usual. 



1 cup feterita. 



Cocoanut Bread 

3 cups wheat flour, 1 teaspoon salt, 

Va cup cocoanut, Va yeast cake. 

1 cup liquid, 

Mix as usual. Sugar and fat are not necessary because 
of both in cocoanut. 



Peanut Butter Bread 

2 cups flour, 1 egg, 

1 cup peanut butter, Va cup sugar, 

3 teaspoons baking powder, 1 cup skim milk. 
1 teaspoon salt, 

Cut one cup peanut butter into the first mixture ; beat 
one egg and add to cup skim milk ; add this to the other in- 
gredients. Bake 30 to 40 minutes in moderate oven. If 
sour milk is substituted use 1/2 teaspoon soda and 1 cup 
sour milk. 



Soy Bean Bread 

% cup liquid, milk and water Va yeast cake, 

1 teaspoon salt, 2 cups flour, 

1 tablespoon sugar, 1 cup soy bean puree. 

1 tablespoon lard, 



Black-Eyed Peas Bread 

Va cup skim milk (scald), 1 tablespoon any vegetable 

1 cup water, fat, 

1 teaspoon salt, 1 cup pea pulp, 

2 tablespoons molasses, 2 cups + wheat flour. 
Va yeast cake, 

PAGE SEVEN 



Green Peas Bread 

1 cup liquid (milk and 1 tablespoon sugar, 

water, V% cup each), V2 yeast cake, 

1 tablespoon lard, 2% cups flour, 

1 teaspoon salt, 1 cup green pea pulp. 

Lima Bean Bread 

V 2 cup skim milk (scald), 1 tablespoon any vegetable 
X A cup warm water, fat, 

1 teaspoon salt, V2 yeast cake, 

2 teaspoons sugar, 1 cup bean pulp, 

2 cups + flour. 

Kidney Bean Bread 

V2 cup water, 1 tablespoon any vegetable 
x /4 cup skim milk (scald), fat, 

1 teaspoon salt, V2 yeast cake, 

2 tablespoons molasses, 1 cup bean pulp, 

2 cups + flour. 

Kaffir Corn Bread 

1 cup kaffir meal, l x k teaspoons salt, 

1 cup water, V2 yeast cake, 

1 tablespoon sugar, Wheat flour. 
1 tablespoon shortening, 

Cook the sur^ar, salt, and meal in water for an hour, 
aid the shortening and cool. When lukewarm stir in yeast 
dissolved in four tablespoons of water. Add enough wheat 
flour to make a soft dough. Turn onto board, knead and 
follow previous directions. 



Oatmeal and Cornmeal Bread 

W2 cups rolled oats, 3% cups flour, 

\. x k cups cornmeal, 2 cups boiling water, 

V2 cup brown sugar, 2 teaspoons salt. 
1 yeast cake, 

Dissolve the yeast cake in lukewarm water. Pour the 

boiling water over the rolled oats, salt, and sugar, and let 

stand until lukewarm ; add the dissolved yeast, cornmeal, and 

flour. Let rise until light. Beat well, let rise again, and 

put into pans. Bake when light. 



PAGE EIGHT 



Bread Crumb Recipes 

(All measurements are level) 



Stale Crumbs 
Stale crumbs are taken from the inside of a stale loaf. 
They can best be gotten by cutting the loaf in four parts, 
leaving the crust on the outside to hold to, and grating the 
crumb with a cheese grater. For most dishes stale crumbs 
are used. 

Dry Crumbs 

The odds and ends of bread may be dried in the warm- 
ing oven and then put through a meat grinder. After they 
are sifted, the fine ones are used for crumbing croquettes, 
thickening soups, etc., and the coarser ones for buttered 
crumbs. 

Buttered Crumbs 
Melt the butter, take it from the fire and quickly stir 
in the crumbs, using one measure of butter to eight of 
crumbs. 

To Freshen Stale Bread 

To freshen stale bread, dip it for a second in cold water 
or cold milk and then rebake it in rather a cool oven. One 
of the best ways to heat rolls is to put them in a paper bag 
in the oven for a few minutes. 

Steamed bread is palatable and affords variety. The 
section of a loaf or single slices or rolls are placed over 
rapidly boiling water and closely covered. This may be 
done in a regular steamer or by putting a colander above 
boiling water. 

Queen Victoria's Favorite Soup 
1 quart liquid in which one chicken has been cooked. Season 

with salt, pepper, celery salt, and perhaps onion. 
3 hard boiled yolks of egg, mashed. 

PAGE NINE 



1-3 cup dry bread crumbs, moistened with V2 cup cold milk. 
Chicken meat, chopped fine, from 1 to 2 cups. 

This cnicken meat may be obtained from what is left 
0:1 the bones of the chicken after the best meat is used for 
salad. The bones are boiled over in the stock and the meat 
is scraped off. 

Mix last three ingredients, add slowly to them 1 pint 
hot milk or cream, then add all to the hot stock. Boil five 
minutes, taste for seasoning and thickness. It should be 
quite thick. 

Bread Omelet 

4 eggs, % teaspoon salt, 

V2 cup milk, Vg teaspoon pepper, 

V2 cup stale crumbs, 2 tablespoons butter. 

Soak bread crumbs fifteen minutes in milk, add beaten 
yolks and seasonings and fold in whites. Melt butter in 
skillet, add mixture. Cook first slowly over the fire until 
under part is brown, then set in the oven about five minutes 
to set the top. Fold and serve at once. 

Bread Muffins 

3 cups bread crumbs, 1 tablespoon melted butter, 

2V2 cups milk, 2 teaspoons baking powder, 

1 cup flour, i/i teaspoon salt. 
3 eggs, 

Cover the crumbs with milk and let soak fifteen min- 
utes. Beat to a paste and add the beaten egg yolks, flour, 
salt, baking powder and melted butter. Fold in the stiffly 
beaten egg whites. Bake in buttered muffin pans in a quick 
oven for twenty minutes. 

Scalloped Eggs 

3 "hard boiled" eggs, % cup buttered crumbs. 

1 pint white sauce, 

Chop eggs fine. Sprinkle bottom of a buttered baking 

dish with crumbs, cover with one-half the eggs, eggs with 

sauce, and sauce with meat; repeat. Cover with remaining 

crumbs. Place in oven on centre grate and bake until 

crumbs are brown. Ham is the best meat to use for this 

dish. Chicken, veal or fish may be used. 

Cheese Fondu 

1 cup stale crumbs, x k teaspoon salt, 

1 cup hot milk, Cayenne, 

1 tablespoon butter, 1 yolk of egg. 
1 cup grated cheese, 

PAGE TEN 



Mix crumbs with hot milk and let them soak. Melt 
the butter. Add the seasoning to the cheese and all to the 
milk and crumbs, stir the egg into part of the mixture, then 
mix everything and put in pan with butter. Cook over hot 
water until it is thick enough not to run when poured over 
crackers or toast. 

Cheese Scallop 

1 cup stale crumbs, 2 eggs, 

% teaspoon salt, 2 tablespoons butter, 

1 cup grated cheese, V s teaspoon paprika. 

2 cups hot milk, 

Butter the crumbs and mix them with the cheese ; add 
the hot milk to the eggs and combine the two mixtures. 
Then add the salt and paprika. Pour the mixture in a 
buttered dish and set it in hot water in the oven. Let it 
cook until it sets. 

Scalloped Oysters 

1 pint oysters, 2 cups stale crumbs, 

V2 teaspoon salt, X A cup oyster liquid, 

pepper, 1 to 2 tablespoon milk. 
X A cup butter, 

Mix oyster liquid and milk. In every pint there are 
twelve oysters. 

Butter the crumbs. Use only two layers of oysters but 
three of crumbs. First put a layer of crumbs in the pan, 
then a layer of oysters putting salt and pepper and milk 
over them. Then another layer of crumbs, then the oysters, 
salt, pepper and milk and lastly crumbs. Put in oven about 
half an hour to allow it to cook through and brown. 

Salmon Croquettes 

1 pound can salmon, 2 cups stale crumbs, 

1 egg beaten, 1 teaspoon lemon juice, 

X A teaspoon salt, Vz cup milk. 

Mix the materials thoroughly using only milk enough 
to stick it together. Then divide the material and make it 
into little balls with the hands. Crumb these balls, egg 
them and crumb again. They must be stiff enough to hold 
their shape. Then fry them in deep fat until they are 
brown. Serve them while hot with or without a sauce made 
as follows : Melt 1 tablespoon of butter, add to it 3 table- 
spoons flour, 1/4 teaspoon salt, and a little pepper, mix well, 

PAGE ELEVEN 



then add all the cold milk and % cup salmon oil. Stir con- 
stantly until it boils and thickens. 

Salmon Tim bale or Loaf 

1 cup salmon, flaked, 1 tablespoon lemon juice, 

1 rounding tablespoon 1 cup stale crumbs, 
minced parsley, V2 teaspoon salt, 

1-16 teaspoon pepper, 2 eggs. 

•/4 to 1 /^ cup milk, 

Mix thoroughly, adding milk enough to moisten. Put 
into buttered cups or one bowl ; set dishes in hot water in a 
moderate oven, or on back of stove, until food is heated 
through. Turn out and serve with white sauce to which 
minced parsley is added at last. Other fish may be used in- 
stead of salmon. 

Scalloped Fish 

2 cups white sauce, cups stale crumbs, 

2 cups of flaked fish, % cup buttered crumbs. 

1 cup cooked rice or 1% 

In a buttered baking dish put a layer of rice then a layer 
of fish, then some white sauce, another layer of rice, then 
fish and white sauce. Over the top of this put the buttered 
crumbs. Cook in moderate oven from twenty to thiry min- 
utes, or until hot and brown. 

Fish Stuffing 

1 cup stale bread crumbs, 1 teaspoon capers finely 
% teaspoon salt, chopped, 

Vs teaspoon pepper, 1 teaspoon pickles finely 
1 teaspoon grated onion, chopped, 

1 teaspoon parsley finely 1 teaspoon lemon juice, 
chopped, x k cup melted butter (butter- 

-ine or any vegetable fat). 

Mix all the ingredients except the butter, melt that and 
add it last. This makes a dry dressing. 

Scalloped Meat 

2 cups diced meat, Onion juice or parsley, 

3 tablespoons fat, 2 cups buttered crumbs, 
3 tablespoon flour, Vs teaspoon pepper, 
W2, cups milk or stock, l 1 /^ teaspoons salt. 

Make a sauce of the butter, flour, seasonings, and milk 
or stock. In a buttered dish put a layer of one-third of the 
crumbs, one-half of the sauce, and one-half of the meat ; re- 
peat and finish with a layer of crumbs. Bake twenty min- 
utes in a moderate oven to heat through and brown. 

PAGE TWELVE 



Meat Loaf 

1 pound chopped meat, 1 slice onion, 

1 teaspoon salt, V2 tablespoon parsley, 

Vs teaspoon pepper, Stock or water to moisten. 

% cup stale crumbs, 

Mix the ingredients and form them into a loaf. Then 
put it into a pan on slices of bacon and put bacon over the 
top. Cook in a moderately warm oven for three-quarters 
of an hour. Baste with fat or stock every ten minutes. It 
may be served with or without tomato sauce. 

Some Savory Dressings 

Celery Dressing 

Remove the crust from stale lightbread. Cut the bread 
to pieces, and pour lukewarm water over five cupfuls of the 
bread, letting it stand a few minutes. Squeeze dry and toss 
with a fork until light. Add to this one teaspoon of salt, 
half teaspoon of pepper, three-fourths of a cup of butter, and 
a cup of finely chopped or ground celery. Put in two cups 
of finely chopped pecans, one tablespoon of flour and half a 
cup of cream. Blend together and stuff the fowl. 

Savory Dressing 

Soak dry bread in cold water until soft. Squeeze dry 
and season with salt, pepper, onion juice, minced celery or 
celerv seed. Chop one sour apple and a half teacup of 
raisins and add to the mixture ; then beat in two eggs. Put 
a piece of butter the size of an egg in the frying pan and 
turn in the dressing. Cook until the right consistency and 
stuff the fowl while the dressing is hot. 

Peanut Dressing 

Crumble finely a loaf of stale bread ; season with a heap- 
teaspoon of salt, half a teaspoon of pepper, sage if liked. 
Add one and a half cups of shelled roasted peanuts ground 
or rolled quite fine, a few drops of onion juice and a half 
cup (or more) of sweet cream to moisten it slightly; blend 
together and stuff the fowl. 

Scalloped Tomatoes 

Butter slices of stale bread, cut them into cubes and put 
a layer on the bottom of a baking dish. Pour over the bread 
a pint and a half of canned tomatoes or a two-inch layer of 

PAGE THIRTEEN 



sliced, fresh tomatoes. Sprinkle over this a teaspoon of salt. 
Add a layer of thinly sliced onions and a layer of chopped 
green peppers, and lastly a layer of buttered bread cut in 
cubes. Cover the dish and bake slowly one hour, uncover 
at last to brown. Serve in baking dish. 

Bread Griddle Cakes 

IY2 cups fine stale crumbs, Va cup flour, 

W-2. cups scalded milk, V2 teaspoon salt, 

2 tablespoons butter, 4 teaspoons baking powder. 

2 eggs, 

Add milk and butter to crumbs, and soak until crumbs 
are soft ; add egg well beaten, then flour with which salt and 
baking powder have been mixed. Drop by spoonfuls on a 
greased, hot griddle. Cook on one side. When puffed, full 
of bubbles, and cooked on edges, turn, and cook on other 
side. Serve with butter or syrup. 

Hot Cabinet Pudding 

V± cup currants, 1 cup raisins, 

V± teaspoon nutmeg, V2 cup sugar, 

2 cups stale crumbs, 2 tablespoons butter, 

Vi teaspoon salt, 4 cups hot milk. 

Butter a mold, using all the butter, sprinkle sides and 
bottom with currants. Lay the bread crumbs in the mold 
in layers, with the raisins between the layers. Beat the 
eggs; add the sugar, salt, and nutmeg, then the hot milk. 
Pour this mixture over the bread. Let it stand in a cool 
place about one hour, and then steam one hour — steam one- 
half hour if moulded in cups. This pudding may be baked 
by placing the mold in a pan of hot water in a moderate oven. 
Do not allow the water in pan to boil. Serve with caramel 
sauce. 

Bread Plum Pudding 

2 cups dry crumbs, 3 tablespoons flour, 

1 cup nut meats (peanuts, 1 cup sugar, 

almonds or mixed nuts), 1-3 cup butter, 

1 cup raisins, 1-3 teaspoon soda, 

1 cup sour milk, Dash of nutmeg. 
1 teaspoon cinnamon, 

Mix the flour with the raisins. Then mix all of the in- 
gredients except the milk and butter. Add the milk and 
lastly the melted butter. Pack it into a can and steam it for 
two hours or surround the can with boiling water and keep 
the water boiling for two hours. Serve with hard sauce. 

PAGE FOURTEEN 



Hydrox 

3 eggs, 3 ounces chocolate (3 sqs.), 

V± cup butter, 1 cup fine dry bread crumbs, 

V% cup sugar, 3 tablespoons flour. 

Cream the butter, add the sugar gradually, eggs well 
beaten and chocolate melted. Beat well and add the bread 
crumbs and flour. Spread mixture one-fourth inch thick 
in shallow pans. Bake in a slow oven. Shape with a biscuit 
cutter and put togther in pairs with boiled frosting. The 
tops may be frosted also, if desired. 

Steamed Fig Pudding 

V2 cup sugar, 2 tablespoons lemon juice, 

% pound figs, Y± pound suet, 

2 eggs (or none), V2 cup milk, 

Rind of half a lemon, % teaspoon salt, 

2 1-3 cup stale crumbs, 1 teaspoon nutmeg. 

Chop the figs, chop the suet, adding a little flour from 
time to time so it will not stick together. Chop it until it 
will go through the colander. Then mix the fruit and suet. 
Soak the bread in the milk, add the eggs and seasonings, 
then mix everything. If necessary water must be added to 
moisten it. Put it in greased baking powder cans. Steam 
them or surround them with boiling water and keep them 
there from one and one-half to two hours, the longer the 
better. Serve with hard sauce. 

Plain Bread Pudding 

1 cup stale crumbs, 3 tablespoons sugar, 

2 cups milk, x k teaspoon salt. 
1 egg or 2 yolks, 

Soak crumbs and milk one hour, or until crumbs are 

soft — if milk is hot it will take a shorter time. Beat egg 

with sugar and salt, and to it add the soaked crumbs. Put 

in a buttered dish, into a moderate oven, and bake thirty or 

forty minutes, or until a knife comes clean from the middle 

of the pudding. Serve with chocolate sauce or frosting 

sauce. 

Lemon Bread Pudding 

1 cup stale crumbs, 4 tablespoons sugar, 

2 cups milk, Vs teaspoon salt, 
2 egg yolks, 1 rind of lemon. 

Soak erumbs and milk one hour or until crumbs are 
soft — if milk is hot it will take shorter time. Beat egg with 

PAGE FIFTEEN 



sugar and salt, and to it add the soaked crumbs. Put in a 
buttered dish into a moderate oven, and bake thirty or forty- 
minutes, or until a knife come clean from the middle of the 
pudding. Serve with frosting lemon sauce. 

Chocolate Bread Pudding 

1 cup stale crumbs, 1-3 cup sugar, 

2 cups hot milk, Vs teaspoon salt, 
1 egg or 2 yolks, 1 oz. chocolate. 

Put chocolate, crumbs and milk in pan over hot water; 
heat until chocolate is melted and crumbs soft. Beat egg 
with sugar and salt, and add the soaked crumbs. Put in a 
buttered dish, into a moderate oven, and bake thirty or forty 
minutes, or until a knife comes clean from the middle of the 
pudding. Serve with vanilla sauce. 

Brown Bread Pudding 

1 cup stale crust crumbs, % teaspoon salt, 

2 cups milk, V2 cup raisins, 

V2 cup molasses, x k teaspoon spices. 

Soak crumbs and milk one hour or until crumbs are 
soft — if milk is hot it will take shorter time. Mix every- 
thing. Put in a buttered dish, into a moderate oven, and 
bake thirty or forty minutes, or until a knife comes clean 
from the middle of the pudding. Serve with brown sugar 
or caramel sauce. 

Brown Betty 

1 cup stale crumbs, % teaspoon cinnamon, 

2 cups chopped tart apples, 1-16 teaspoon cloves, 
V2 cup brown sugar, V 2 tablespoon butter. 

Butter a dish, put in layers of crumbs, apples, sugar, 

butter and spice; repeat; put crumbs on top. Cover dish 

and cook in moderate oven three-fourths hour; uncover to 

brown. Serve with sugar and cream or milk sweetened and 

flavored. 



Brown Susan 

Line buttered mould with pieces of bread slightly but- 
tered. Fill cavity with sliced apple, butter, sugar, and lemon 
rind; cover with buttered bread. Bake slowly and heat at 
last to brown. Serve with lemon sauce. 

PAGE SIXTEEN 



PUDDING SAUCES 
Lemon Sauce 

1 cup boiling water, 1 tablespoon butter, 

V2 cup sugar, 1 to 2 tablespoons lemon juice 

2 tablespoons flour, 

Mix flour and sugar, add boiling water. Cook until 
clear, add butter and lemon juice just before taking off. 

Vanilla Sauce 

1 cup boiling water, 1 tablespoon butter, 
V2 cup sugar, 1 teaspoon vanilla. 

2 tablespoons flour, 

Mix flour and sugar, add boiling water, cook until clear. 
Add butter just before taking off and vanilla before serving. 

Chocolate Sauce 

1 cup boiling water, V2 teaspoon vanilla, 
V2 cup sugar, 1 oz. chocolate. 

2 tablespoons flour, 

Mix flour and sugar, add boiling water and chocolate, 
stir and cook until it boils and thickens so the chocolate will 
not separate. Add vanilla just before serving. 

Brown Sugar Sauce 

1 cup boiling water, 1 tablespoon butter, 
% cup brown sugar, 2 teaspoons lemon, 

2 tablespoons flour, Grated nutmeg. 

Mix flour and sugar, add boiling water, cook until clear, 
add butter, nutmeg, and lemon just before taking off. 

Caramel Sauce 

V2 cup boiling water, 2 tablespoons flour, 

V2 cup caramel, % teaspoon vanilla. 

3 tablespoons sugar, 

Mix flour and sugar, add boiling water and caramel, 
cook until clear, add butter just before taking off and vanilla 
before serving. 

Frosting Sauce 

1 to 2 whites of eggs, 2-3 cup fruit, 

2-3 cup powdered sugar, Lemon juice. 

Put unbeaten white of egg in a bowl, add fruit and 
sugar gradually, using the egg beater, and beat until smooth 
and thick. Lemon juice is added to bring out the flavor of 

PAGE SEVENTEEN 



fruit, and less sugar is needed if fruit is sweetened. The 
juice of half a lemon may be used without fruit. 

Hard Sauce 

1-3 cup butter, 1 teaspoon lemon juice, 

1 cup powdered sugar, 2-3 teaspoon vanilla. 

Cream the butter first, add the sugar gradually, then 
flavors. Arrange in small dish and keep cool till served. 



□ □ 



PAGE EIGHTEEN 



INDEX 



Page 
WAR BREADS 

White Bread ...... 2 

Graham Bread 3 

Entire Wheat Bread .... 3 

Bran Bread 3 

Cornmeal Bread 3 

Cornmeal Bread II ... . 4 

Old Glory Bread 4 

Rolled Oats Bread .... 4 

Oatmeal Bread 4 

Whole Wheat and Cornmeal 

Bread 5 

Variety Bread 5 

Rice Bread 5 

Potato Bread ...... 5 

Rye Bread 6 

Barley Bread 6 

Buckwheat Bread 6 

Cottonseed Bread 6 

Milo Maize Bread 7 

Feterita Bread 7 

Cocoanut Bread - 7 

Peanut Bread 7 

Soy Bean Bread 7 

Black-Eyed Pea Bread ... 7 

Green Pea (English) Bread . 8 

Lima Bean Bread .... 8 

Kidney Bean Bread .... 8 

Kaffir Corn Bread .... 8 

Oatmeal and Cornmeal Bread 8 

BREAD CRUMB RECIPES 

Stale Crumbs 9 

Dry Crumbs 9 

Buttered Crumbs 9 

To Freshen Stale Bread . . 9 



Page 
Queen Victoria's Favorite 

Soup 9 

Bread Omelette 10 

Bread Muffins 10 

Scalloped Eggs 10 

Cheese Fondu 10 

Cheese Scallop 11 

Scalloped Oysters .... 11 

Salmon Croquettes . . . . 11 

Salmon Timbale (or loaf) . . 12 

Scalloped Fish 12 

Fish Stuffing 12 

Scalloped Meat 12 

Meat Loaf 13 

Some Savory Dressings . . 13 

Scalloped Tomatoes .... 13 

Bread Griddle Cakes ... 14 

Hot Cabinet Pudding ... 14 

Bread Plum Pudding ... 14 

Hydrox 15 

Steamed Fig Pudding ... 15 

Plain Bread Pudding ... 15 

Lemon Bread Pudding ... 15 

Chocolate Bread Pudding . . 16 

Brown Bread Pudding ... 16 

Brown Betty 16 

Brown Susan 16 

PUDDING SAUCES 

Lemon Sauce 17 

Vanilla Sauce 17 

Chocolate Sauce 17 

Brown Sugar Sauce .... 17 

Caramel Sauce 17 

Frosting Sauce 17 

Hard Sauce 18 



LIBRARY OF CONGRESS 






014 636 567 A 



Conservation Resources 
Lig-Free® Type I 
Ph 8.5, Buffered 



\ 



LIBRARY OF CONGRESS 



014 



636 567 P ^ 



